
Κοτόπουλο με πέτουρα στο φούρνο
18 August 2021Slot88 Memiliki Fitur Terbaru: Inovasi yang Membuat Anda Ketagihan
3 April 2023Ingredients
Servings: 6
- 1½ kilo goat, shoulder, in portions
- 500 g feather pasta
- 100 g all-purpose flour
- 3 large onions, chopped
- 2 cloves garlic, crushed
- 1 tbsp tomato paste
- 600-700 g tinned tomatoes, melted, or 6-8 fresh tomatoes, grated
- 1 bay leaf
- 2 allspice
- 80 ml olive oil + 60 ml + 50 ml, for serving
- salt, freshly ground pepper
- 150 g ripe manoura, grated, for serving or spicy ripe gruyere
Procedure
- Season the meat with salt and pepper and flour it.
- In a saucepan, heat 80 ml of olive oil over high heat and sauté the meat for 6-7 minutes, until golden brown and a rosy crust forms.
- Remove the meat and leave it on absorbent paper to drain.
- In the same pot, without cleaning it, pour the 60 ml of olive oil and heat over high heat.
- Add the onion and sauté for 3-4 minutes, until wilted. Add the garlic and sauté for 30 seconds. Add the paste and stir for 2-3 minutes. Add the grated tomato, add the meat again, add the bay leaf, spices, salt and pepper and enough water to cover the meat well.
- Let the food come to a boil, remove from heat and transfer to a casserole dish.
- Cover with the lid and bake in a preheated oven at 170°C for 1-1½ hours.
- Remove from the oven, carefully open the lid and scatter the crumbs.
- Season with salt and pepper and bake for another 15 minutes, covered, until the pancakes are cooked and the food is mushy. Add water if necessary.
- Remove the lid and bake for another 5 minutes. Serve with raw olive oil and grated cheese.
Source: gastronomos.gr




